Chicken Popcorn

This recipe is created by Homestyle Catering (my business) and it is very popular at parties as finger food. Also, kids LOVE it! It's much healthier than takeaways and far better than store-bought frozen chicken nuggets.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Trim chicken tenders, removing sinew and tendon (a tough white string), then cut it in bite size pieces. Drizzle some oil on the chicken pieces, then season with vegeta and black pepper. Beat the eggs in a wide bowl (like a soup bowl) with a couple of tablespoons of cold water. Place the flour and the breadcrumbs in 2 separate Ziplock bags, large enough to contain the chicken pieces. Add the chicken to the bag with flour, then lift the pieces up with your fingers, shaking any excess flour. Add them to eggs until they are all coated and then put them into the bag with breadcrumbs. You can do this in batches if you have a large quantity of chicken and increase the amount of flour, eggs and breadcrumbs accordingly. Heat about 1 cm oil in a frying pan (or you can cook them in the deep-fryer if you wish) and add only enough chicken to form one layer - overcrowding the pan will not make them nice and crispy. Fry the chicken turning it on all sides until nice and golden. Do not walk away as they cook really quickly and you might burn them! Remove them with a slotted spoon on paper towel to drain well any excess oil. Serve hot or cold with a dipping sauce (tomato sauce, ketchup or chili sauce) or as a main, with mashed potatoes and green salad.

Step 2

Drizzle some oil on the chicken pieces, then season with vegeta and black pepper.

Step 3

Beat the eggs in a wide bowl (like a soup bowl) with a couple of tablespoons of cold water.

Step 4

Place the flour and the breadcrumbs in 2 separate Ziplock bags, large enough to contain the chicken pieces.

Step 5

Add the chicken to the bag with flour, then lift the pieces up with your fingers, shaking any excess flour.

Step 6

Add them to eggs until they are all coated and then put them into the bag with breadcrumbs. You can do this in batches if you have a large quantity of chicken and increase the amount of flour, eggs and breadcrumbs accordingly.

Step 7

Heat about 1 cm oil in a frying pan (or you can cook them in the deep-fryer if you wish) and add only enough chicken to form one layer - overcrowding the pan will not make them nice and crispy.

Step 8

Fry the chicken turning it on all sides until nice and golden. Do not walk away as they cook really quickly and you might burn them!

Step 9

Remove them with a slotted spoon on paper towel to drain well any excess oil.

Step 10

Serve hot or cold with a dipping sauce (tomato sauce, ketchup or chili sauce) or as a main, with mashed potatoes and green salad.